Apr
Vegan Gheimeh Stew with Mushrooms
Food is one of life’s greatest pleasures, and every corner of the world has its own unique flavors. Stews have always been popular because they allow different ingredients to come together and develop deep, rich flavors. Gheimeh stew is one of those classic, well-loved dishes, especially when served at gatherings.
If you’re in the mood to try a plant-based version, simply swap the meat for mushrooms. Mushrooms have a great texture and absorb all the delicious flavors of the stew. So, let’s get started on making a hearty and flavorful vegan gheimeh!
Delicious and Healthy Plant-Based Meals
These days, more and more people are choosing plant-based diets, not just for health reasons but also as a way to live in harmony with nature. And no, plant-based food isn’t just about salads and vegetables! You can create plenty of delicious dishes that make excellent alternatives to meat-based meals.
Vegan gheimeh is one of those dishes. It’s rich in flavor, perfect for special occasions, and much lighter and healthier while still delivering that authentic taste of traditional gheimeh.
Ingredients for Vegan Gheimeh with Mushrooms
- Split chickpeas (Lapeh): 1 cup (soaked)
- Mushrooms: 200g (chopped)
- Onions: 2 medium (finely diced)
- Grated tomatoes: 3 medium
- Tomato paste: 2 tbsp
- Brewed saffron: 1 tbsp
- Dried lime paste (Rob-e Limoo Omani): 2 tbsp
- Cinnamon stick: 1 small piece
- Salt, black pepper and turmeric: As needed
- Oil: As needed
- Thin-cut fried potatoes: For garnish (optional)
How to Make Vegan Gheimeh with Mushrooms
- Prepare the Split Chickpeas
Soak the split chickpeas for at least 2 hours before cooking. This helps reduce bloating and makes them cook faster. Boil them in some water, skim off the foam that forms on top, and drain after 15 minutes. Set aside.
- Sauté the Onions and Spices
Heat some oil in a pot, add the chopped onions, and sauté until golden. Add turmeric and black pepper, and stir for a few seconds until fragrant.
- Add the Tomato Paste and Grated Tomatoes
Stir in the tomato paste and cook until it deepens in color. Then, add the grated tomatoes and let them cook until they release their juices and the sauce thickens.
4. Add the Split Chickpeas and Mushrooms
Mix in the pre-cooked split chickpeas, then add the chopped mushrooms. Sauté for a couple of minutes so the mushrooms absorb the flavors.
5. Add Dried Lime Paste and Cinnamon Stick
Pour in the dried lime paste and add the cinnamon stick for an extra layer of aroma and taste.
6. Add Water and Brewed Saffron
Pour in about 2 cups of hot water, partially cover the pot, and let it simmer on low heat for about 30–40 minutes. Add the brewed saffron and salt towards the end, letting the stew cook for another 10 minutes until the flavors come together.
7. Fry the Potatoes (Optional)
While the stew is simmering, you can fry some thin-cut potatoes until golden and crispy for garnish.
8. Serve and Enjoy!
Pour the stew into a serving dish, top it with the crispy fried potatoes, and enjoy it with saffron-infused rice.
Tips for a Perfect Vegan Gheimeh
- Always soak the split chickpeas beforehand so they cook faster and become lighter on the stomach.
- Avoid overcooking the mushrooms to keep their texture intact.
- Add the saffron towards the end to preserve its aroma and color.
- Remove the cinnamon stick before serving to avoid any overpowering flavors.
- If you don’t have dried lime paste, you can use whole dried limes or even peeled dried limes, but trust us, the paste gives it a unique depth of flavor!
Final Thoughts
Gheimeh is one of those comforting, nostalgic dishes that are hard to give up, even when switching to a healthier lifestyle! With just a simple tweak and high-quality ingredients, this beloved dish transforms into a nutritious and flavorful plant-based version that’s just as satisfying.
Try making this festive vegan gheimeh for your next meal. You won’t be disappointed!
Author: Zahra Barani